Spinach-Cornmeal Soup


Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is one of my favorite soups anywhere, not just in Friuli-Venezia Giulia.


  • pounds/1 kg fresh spinach (use baby spinach, when available
  • 1 garlic clove, peel


Wash the spinach and remove any tough stems. Cook it over medium heat in a covered pan using only the water clinging to the leaves. When the leaves are tender, remove from heat and thoroughly squeeze all the liquid from the spinach. Save this liquid. Finely mince the spinach.

Place the garlic in a casserole or broad soup pot over low heat. Add the butter and gently melt it. Briefly saut